Tempeh Tikka Masala [Vegan, Gluten-Free]
This dish is creamy, tomato goodness! The meatiness of the tempeh adds great texture and the coconut gives it a delicious creamy base. Serve this up over rice or your choice of carb.
Ingredients You Need for Tempeh Tikka Masala [Vegan, Gluten-Free]
How to Prepare Tempeh Tikka Masala [Vegan, Gluten-Free]
- Start your rice (or carb of choice).
- Start with the tempeh. If it's store-bought, boil it for about 15-inch stock.
- Then pan-fry in some canola oil on medium/high-heat: 5 minutes/side. Remove and drain on paper.
- Then get on to the sauce! Two cans of diced tomatoes go right into your food processor until well-pureed. Set them aside.
- Then get a hot skillet going (canola and sesame oil) and sauté your onions, garlic, and ginger until browned.
- Next add your tomatoes, coconut milk, and spices. Stir it all about, and get a low simmer on for a few minutes.
- Serve over that rice with some fresh greens. Feel free to add in broccoli or any vegetables you have on-hand during the process.
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While the flavors here are excellent, the directions are POOR.\’
DO THIS: Store bought tempeh is pre cooked, skip the boiling, pan fry or don\’t, you can just cube it and add it to the sauce as is simmers, along with the chickpeas. Only use half the tempeh, otherwise it\’s way too dry. In fact, this recipe makes enough to feed 12 or so, so cut everything in half and only use one package of tempeh. It will feed 4 and be delicious.
This author is very good at seasoning, by very bad with instructions.
Coconut cream makes this much creamier!!